Middle Eastern Leg Of Lamb - Cuisinart CSB-300C Instruction And Recipe Booklet

1. Preheat oven to 450°F (230°C).
2. Put the carrots, celery, onions, thyme, sage, peppercorns and juniper
berries with the water in the bottom of a large roasting pan.
3. Fit the rack in the pan on top of the vegetables. Pat the turkey with
paper towels to completely dry the entire bird, both outside and inside
the cavity. Sprinkle the salt and pepper all over the turkey, including
the cavity. Rub the outside of the turkey with the olive oil and then
place on the rack fitted in the roasting pan.
4. Put turkey into the preheated oven and immediately reduce the
temperature to 350°F (175°C). Rotate roasting pan every hour while
cooking.
5. Roast until the thickest part of the thigh registers 170°F (76.6°C) with
an instant-read thermometer. Begin checking the temperature at
4 hours.
6. Allow turkey to rest at least 30 minutes before carving. while it's
resting, pour off any drippings and place in freezer to separate out the
fat, leaving the rest to add to the gravy.
To carve:
Transfer turkey on a stable cutting board. Using the knife attachment on
speed 5, carve turkey by starting with the legs. Cut each drumstick off and
then each thigh. Slice the meat off each as you go. Remove each breast,
using the breastbone as a guide. Slice each breast thinly against the grain.
Calories 141 (17% from fat) • carb. 0g • sugars. 0g • pro. 28g • fat 3g
• sat. fat 1g • chol. 90mg • sod. 223mg • calc. 15mg • fiber 0g
It seems as though Middle Eastern spices were created to go with lamb;
this recipe will definitely show you why! The potatoes and onions roast
right alongside the meat, making this an impressive and easy main dish
for your next dinner party night. Leftover lamb is great sliced for
sandwiches, spread with our Yogurt Tahini Sauce (page 28).
Makes 8 to 10 servings
1 teaspoon (5 ml) cumin seeds
1 teaspoon (5 ml) coriander seeds
1½ teaspoons (7.5 ml) kosher salt, plus more for sprinkling
½ teaspoon (2.5 ml) freshly ground black pepper,
plus more for sprinkling
4 garlic cloves
4 fresh oregano sprigs, leaves only
½ teaspoon (2.5 ml) cayenne
¹∕ ³ cup (75 ml) olive oil, divided
½ teaspoon (2.5 ml) ground cinnamon
Nutritional information per serving (meat only):

Middle Eastern Leg of Lamb

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